Investigation of flow field, die swelling, and residual stress in 3D printing of surimi paste using the finite element method

Abstract

In this research, the finite element method (FEM) was used to analyze the flow behavior in 3D printing (3DP) of surimi pastes. Additive layer manufacturing (ALM) simulation was used to analyze residual stress during and after 3DP. Rheological studies showed that the surimi paste with 82% moisture was suitable for 3DP. The FEM model revealed that a decrease in nozzle diameter (1.2–0.6 mm) increased die swell (9.8–14.1%). The rise in the swell ratio was due to an increase of pressure gradient at the nozzle exit (1.15 × 107Pa to 7.80 × 107Pa). FEM simulation indicated that the nozzle diameter influenced fluid properties (pressure, velocity, and shear rate) in the flow field as well as residual stress and deformation of the printed sample. Industrial relevanceThe development and production of food with 3-dimensional printing (3DP) technology has the potential to create and produce customized food in a more advanced format that will be a new paradigm shift in the food industry. To reach the full potential of this promising technology, methods for evaluating and predicting production outcomes must be identified. This study provides an insight into the use of the finite element method (FEM) for the prediction of printability and the deposition process of surimi paste. This method can be applied to other foods during 3DP.